Gourmet pinsa: why it's an opportunity for restaurateurs and 5 winning ideas
In recent years, in many European markets, including Italy, France, Germany, Spain, and the United Kingdom, the number of people frequenting bars and restaurants has decreased slightly from the previous year, and if the comparison goes back to the pre-pandemic period, the drop in visitation is around 10%. This does not mean that out-of-home [...]
PINSA ROMANA DI MARCO - THE NO. 1 FOR CONSUMPTION IN 2025
Confirmed the success of the year just ended: the Pinsa Romana Di Marco is the number one in Italy in the retail market*, consistently in first place in value sales in the fresh, ambient and frozen segments of supermarkets and discount stores. A continuously growing leadership, which has consolidated our results on all fronts. The deep [...]
Di Marco conquers market leadership and celebrates its Roman roots with a new campaign dedicated to Pinsa
Rome, September 2025 – Di Marco announces that, according to sales results for the period January – July 2025, the company has achieved value leadership in retail with a market share of 10.2%, in constant growth (source: Circana, Total Italy, YTD July 2025, Pinsa Ambient, Fresh and Frozen Market included without […]
White Pinsa: How to wow your customers with a simple yet irresistible offering
It's a fact that pinsa and pizza are not the same thing. Differences in dough, rising times, flours, and final yield make the two products unique. However, in the minds of many restaurateurs, the two continue to occupy the same space: that of a single dish, substantial and complete, […]
Roman-style pizza, an opportunity you can't miss
In an increasingly competitive market, differentiating your offering isn't just an added value: it's a necessity. Customer tastes are evolving, consumption opportunities are multiplying, and success depends on the ability to offer something that builds customer loyalty. We believe that, in this scenario, sliced pizza is a solution […]
Pan Pizza: A Complete Guide to Making the Most of a Great Classic
Versatile, popular with everyone, and perfect for high-volume service: pan pizza is an opportunity for restaurant professionals looking to expand their offerings with a highly profitable product. From lunch breaks to happy hour, from quick meals to delivery, pan pizza adapts to a variety of formats and occasions […]
Pizza Flour: What It Is and Which One to Choose for an Extraordinary Result
Flour is the key ingredient in pizza and pinsa; it's the foundation for consistency, flavor, and structure. Choosing the right pizza flour is crucial for both amateurs who want to make their own dough at home and professionals who want to stand out for their airiness, crispiness, and flavor, thereby building customer loyalty. In […]
Pinsa Romana, invented by Corrado Di Marco, is now part of the local culinary heritage of Lazio
With the Ministerial Decree of March 11, 2025, Pinsa Romana was officially included in the list of Traditional Agri-Food Products (PAT) of Lazio. This achievement, for the company Di Marco, represents much more than a certification: it is the confirmation of an identity-building, cultural, and entrepreneurial journey that began 25 years ago and has revolutionized the world of […]
Pinsa as an answer to new HoReCa trends: winning strategies for professionals
The HoReCa sector is undergoing a transformation phase driven by structural changes in consumer habits and customer expectations. The market is influenced by economic, social and cultural factors that redefine purchasing paths, preferences and consumption methods. These changes are reflected both in household food choices […]
Master Pizza Dusting: The Complete Guide to Flour Selection and Di Marco's Premium Range
To obtain an extraordinary result, both for pizza and pinsa, you need excellent raw materials, impeccable technique and a lot of passion. Among the key elements – from the mix of flours to the yeast, up to the hydration – there is one that can be unfairly put in the background: the dusting flour. In this article we will see […]
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